SUET IS GOOD FOOD

New Zealand Listener, Volume 13, Issue 324, 7 September 1945, Page 22

SUET IS GOOD FOOD

IET specialists regard beef suet as one of the most valuable of fats; and now that we eat less butter, we must look to suet for supplying a good proportion of the necessary calories, The most palatable way to take suet is in the form of steamed puddings; and few families will grumble at being frequently confronted with steak and kidney pudding, sea-pie, apple-pudding, plum-duff, and even plain boiled suetpudding to be eaten with heated golden syrup containing a dash of lemon juice. At one time it was even considered that plenty of suet in the diet was a safeguard against tuberculosis; and a teaspoon of finely-shredded suet stirred into a breakfast cup of hot milk, and sweetened a little, was sipped slowly at bed-time for a bad cold or cough. The probable reason for any former prejudice against suet is that it used to be chopped or shredded at home, and by hand; and often the pudding contained little lumps of soap-like pieces which had not dissolved in the cooking. But the modern hygienically-packed, machineshredded suet is like fine grains; and being sprayed with rice-flour, it remains unsticky and un-musty. Lots of us have sent packets to England to the great delight of our friends who have been for so long short of cooking fat. Plain Suet Crust To make a plain suet crust, sift 2 .cups flour (one could be wholemeal) with 2 teaspoons baking powder and % teaspoon salt. Blend in % cup to one whole cup of finely shredded suet according to the richness desired. Mix to a firm paste with water. This can be boiled as a plain pudding and eaten with jam or syrup; or may be rolled out and used as a crust for a meat or fruit pudding. Special Suet Pudding This is good for convalescent patients, as well as for well people: 4oz. flour, loz. breadcrumbs or sponge cake crumbs, or both mixed; 1440z. shredded suet; 1 egg; a tablespoon of lemon juice; pinch of salt. Mix the sifted flour, the breadcrumbs and the suet. Beat the yolk of the egg with the tablespoon of lemon | juice, and a little water. Mix this liquid into the flour, ete., and lastly fold in the stiffly beaten white of the egg. Three-parts fill a greased basin with the mixture, cover with greased paper and steam for about 2 hours. May be served with jelly, jam, marmalade or honey. . Roly’ Poly Rabbit — This is quite a de-luxe dish, and cheap, too. Rub a rabbit over with lemon-juice and sprinkle with pepper and salt. Make a special stuffing with 14lb. minced liver, 2 bacon rashers; 2 scalded and chopped onions; 4% cup or so of breadcrumbs; 2 tablespoons shredded suet; chopped parsley, pepper and salt. Fill the rabbit with this, and sew up or tie. Now make a soft suet crust and wrap up the rabbit in it. Tie in a wellfloured cloth (or else wrap a butterpaper round before putting the cloth)

and put into a saucepan of boiling water. Keep boiling steadily for 3 hours. Serve with onion sauce sprinkled with chopped parsley; baked or boiled jacket potatoes and a green vegetable. Mince Pudding Put through the mincer 2Ib. good steak, Then mix with it lb. of fineiy shredded suet, and %lb. flour, with pepper and salt to taste, and a little grated onion. Bind the whole with an egg. Now line a pudding basin with this mincemeat, reserving some for a "lid." Fill the centre with finely diced vege-tables-carrots, parsnips, turnips, etc, (and in season include green peas). Pour over this some good white sauce (best with chopped parsley added) and then put on the cover of mincemeat. Put a greased paper over all and steam for 2 hours. Serve with a good gravy or parsley sauce, :

Little Cakes with Suet This is a recipe worked out by our indefatigable Link in the Daisy Chain, "Dorothy Anne," of Christchurch. She says they are really lovely little afternoon tea cakes, that they keep well for a week, and that you do not even notice the absence of butter. Slightly warm together 1 small teacup sugar, 1 dessertspoon golden syrup, and 3 tablespoons shredded suet. Cream this well, then add one egg and cream again, putting in a little essence of lemon. Next add gradually a breakfast cup of flour sifted with a teaspoon of baking powder, alternating with a little milk; and 1 cup of any kind of fruit (dates,’ sultanas, raisins) and chopped walnuts, Bake in greased patty pans, moderate oven, appioximately 15 minutes.